November 10, 2011

Recipe Box: Apple Pie Cookies

A few weeks ago I picked some apples off of a tree behind my office. My plan was to make mini apple pie turnover things. And then I came across a recipe for Apple Pie Cookies! Perfect little bite sized pie.

Apple Pie Cookies

For the crust: 
1 1/4 cup all-purpose flour
1 1/4 cup wheat flour
2 tbs sugar
1 tsp salt
2 sticks unsalted butter, very cold, cut into cubes
1/2 cup ice water

1.Whisk together flour, sugar and salt in a bowl. Using a pastry blender, two forks, or fingertips, work the butter into the flour until the pieces of butter are the size of small peas.
2. Gently stir in the ice water with a rubber spatula, mixing it until a shaggy mass of dough forms.
3. Knead it just two or three times to form a ball.
4. Divide dough in half.
5. Wrap each half in plastic wrap and flatten into a disc. Chill in fridge for at least an hour.
6. Roll out dough pretty thin, around an 1/8-inch.
7. Use a 3 inch cookie cutter or drinking glass to cut as many rounds as you can from the dough.
8. Stack cut rounds onto a plate, separated with wax paper.
9. Repeat with second half of dough.

For the filling: 
3 medium apples, cut into slices and tossed in lemon juice
1/3 cup granulated sugar
1 tsp cinnamon
Dash nutmeg and cloves

Assembly line of 5 dishes:
Dish 1: Water
Dish 2: Apples
Dish 3: Sugar, cinnamon, nutmeg, and cloves.

Dish 4: Beaten egg
Dish 5: Course or regular sugar

To assemble: 
1. Preheat oven to 350.
2. Grab one disc and lightly dab with water. Place on a parchment or grease lined baking sheet.
3. Take apple disc and toss it with the sugar mixture. Put into center of dough round.
4. Put a second disc on top of apple. With fork press edges together to seal. Continue to assemble until you're baking sheet is filled.
5. Cut slits in top to allow steam to escape. Brush beaten egg over each pie and sprinkle with sugar.
6. Bake until puffed and golden brown, about 20-25 minutes.
7. Transfer to cooling rack with wax paper lined underneath.
8. Optional: Take caramel sauce and drizzle over the top.

Wow. Now that I read that over, it sounds like A LOT of work...but they are soooo good. Maybe you should devote a whole afternoon to making them. And then a whole night so you can eat them.

Original recipe found here.

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